Step 1Soak the tomatillos in cold water for a few minutes, then peel and discard the husks. Place the tomatillos, chile, cilantro and a pinch of salt in a blender and puree until smooth. Add enough water so that there are 3 cups of liquid and quickly blend together. Set aside.
Step 1Place a large saucepan over high heat and add the oil. Add the onion, decrease the heat to medium and saute until translucent, 4 to 5 minutes, stirring occasionally.
Step 2Add the rice and continue to cook for 5 to 7 minutes, stirring frequently, until the rice is lightly toasted; this enhances the flavor and keeps the rice from clumping.
Step 3Stir in the marinade and salt and increase the heat to high. Bring to a boil, stirring frequently, then decrease the heat to a low simmer. Cover and gently simmer for about 20 to 30 minutes, until all the liquid is absorbed and the rice is tender. Fluff the rice with a fork and adjust the seasoning just before serving.